Susan's Pan Seared Orange-Basil Salmon

 
"Laughter is the shortest distance between two people."
- Victor Borge






Recipe courtesy of
Susan Knox
  • 2 tbsp. grated orange zest
  • 2 tbsp. brown sugar
  • 1 tbsp. minced garlic
  • 2 tsp. dry Mustard
  • 1 tbsp. ground Cumin
  • 1 tsp. dried Basil
  • 2 tsp. Kosher salt
  • 2 tsp. ground black Pepper
  • Four 6 oz. Salmon filets
  • 2 tbsp. Canola oil
  • 1 cup orange juice
  • 1 tbsp. Champagne vinegar
  • 4 cups cooked wild rice
  • 1/4 cup shredded basil


To prepare the Spice Rub:
In a small bowl combine the orange zest, brown sugar, garlic, mustard, cumin, basil, salt & pepper. Reserve 1 tbsp. of this mixture for seasoning the wild rice. Rub the remaining mixture on the Salmon filets, coating them well.

To sear the Salmon:
Using a heavy bottomed saute pan, warm the oil. Increase the heat to high and place the salmon in the pan. Sear the Salmon for 2 minutes, then turn them over carefully, reducing the heat to medium. Add 1/2 cup orange juice, simmering the second side for 4-5 minutes until cooked through.

To finish:
In a small sauce pot whisk the remaining orange juice, champagne vinegar, and reserved spices. Bring to a simmer. Add the wild rice & basil, tossing well until hot. Place the rice on a large platter, top with the cooked Salmon and serve.

Amount: Serves 4



Back to Top        Back to Food for Thought        Back to Home